Pasta one pot

Serves: 4

Edit

Update

Cancel

Total Time: 35

Prep Time: 10

Cook Time: 25

• 1 tablespoon(s) olive oil
• 1 medium onion, chopped
• 2  celery sticks, chopped
• 2  carrots, diced
• 1  bay leaf
• 1  garlic clove, crushed
• 400 gram(s) tin tomatoes
• 1.4 liter(s) (2½ pints) hot vegetable stock
• 250 gram(s) pack fresh spinach and ricotta tortelloni
• 400 gram(s) tin flageolet beans, drained and rinsed
• 215 gram(s) tin butter beans, drained and rinsed
• 2 tablespoon(s) freshly chopped basil

Method

1. Heat oil in a large non-stick pan. Cook onion, celery and carrot with the bay leaf for 10min until softened. Add garlic and cook for 1min.
2. Pour in the tomatoes and hot stock, bring to the boil and simmer for 10min. Add the tortelloni and beans and cook for 4min. Garnish with
3. basil and serve at once.

• Rated:
• 
• 
• 
• 
• 

by 0 people

View more recipes from

Add your own comments

Here are some alternate versions of this recipe created by our wonderful community of chefs!